Friday, May 20, 2016

Sole Meunière

Tonight's Menu
Sole Meunière
Roast veggies
Steamed rice

Sole is a succulent meaty fish with a delicate flavor. A simple preparation works best to enhance its
taste and texture. Sole Meunière is a classic French preparation where the seasoned sole filet is lightly dusted with flour and pan fried in butter to get crisp exterior with a moist tender center, then served with lime butter sauce.
This quick uncomplicated recipe takes fifteen minutes to make and is perfect for a weeknight dinner. Serve it with rice/creamy mashed potatoes and mixed greens/roasted veggies. I used a blend of peppers, mushroom, zucchini and onions.     

Sole Meunière
Ingredients: (serves 4)

4 boneless, skinless sole fillets
Salt to taste
Freshly ground black pepper
1/3 cup flour
5-6 tbsp unsalted butter
Handful of parsley, finely chopped
2 tbsp lemon juice
1 tsp lemon zest
1⁄2 lime, thinly sliced for serving
  1. Season the sole fillets on both sides with salt and pepper and dust lightly with flour. Shake off any excess flour and keep aside. 
  2. Heat 4 tbsp. butter in a skillet over medium heat till the pan is heated and butter melts. 
  3. Add the sole fillets to the pan and cook, turning once, until lightly browned on both sides and just cooked through, about 6 minutes. Transfer these to individual plates and sprinkle with parsley. 
  4. To make the sauce add the remaining butter to the skillet and cook, swirling the pan, until butter begins to brown. Add lemon juice and zest, cook until heated through, and then pour evenly over fillets. Serve with lemon slices.
Roast vegetables 
Use any combination you desire. I used peppers, mushroom and zucchini.
Ingredients: (serves 4)
2 zucchini
1 each red and yellow pepper
1 lb button mushrooms
1/2 red onion
Salt and cracked black to taste
Olive oil
Dry Parsley
Cut all the vegetables into large chunks. Add salt, pepper, olive oil and parsley and mix well. Spread evenly on a greased baking dish and roast on high till lightly charred and tender crisp. 

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